1.

Effect of adding corn malt on quality and shelf life of Barbari bread

Volume 11, Issue 5, November and December 2015, Pages 620-630
Amir abbas Omidfar; Esmaeil Atayesalehi; Zahra Sheikholeslami

2.

Effect of Guar gum and amylase enzymes on quality part baked frozen Barbari bread

Volume 11, Issue 5, November and December 2015, Pages 508-520
Seyed Ali Mortazavi; Zahra Sheikholeslami; Mehdi GhiafeDavoodi

3.

Study on the Effect of Gel Improver Components on Properties of Barbari Bread Fortified with Soy Flour Using Image Processing Techniques

Volume 9, Issue 4, January 2014
Amir Pourfarzad; Mohammad Hossein Hadad Khodaparast; Mahdi Karimi; Seyed Ali Mortazavi

4.

Synergistic effect of Basil and Tragacanth native gums on improving the quality and shelf life of frozen part baked Barbari bread

Volume 14, Issue 2, May and June 2018, Pages 359-369
Zahra Sheikholeslami; Mahdi Karimi; Toktam Hejrani; Mehdi GhiafeDavoodi; Hamed Fatemian


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